I started to make fajitas, but the weather was cold--it ended up being soup/stew.
Ingredients
- 4 lbs beef brisket in fajita marinade
4 cups (1 package) of organic beef broth
6 ounces of cream cheese
1/2 cup pickled jalapeno pepper 'juice'
9 TBS Provident Pantry carrot dices
1 yellow onion, diced
1 stalk celery (large), thinly sliced
1 cup salsa
1 can Rotel (diced tomatoes and peppers)
Directions
1. Prepare the meat. I bought whole pieces of brisket, marinating in fajita seasoning from HEB. The night before, I dumped the package--marinade and all--into the Crock-Pot. I let it cook overnight (about 6 hours). In the morning, I took the slabs of meat out of the broth and placed the meat on the cutting board for slicing.2. I cut the cream cheese into 1-oz chunks and put them into the broth (still in the Crock-Pot) to soften.
3. I cut up the meat and then used a hand-blender to blend the cream cheese.
4. When the cream cheese had been blended, I added the carrot dices to the broth so that they began to soften.
5. Stir in the jalapeno juice.
6. I added the meat back to the broth and put the Crock-Pot back on Medium.
7. I chopped the onion and browned it in a little coconut oil, then added the thinly-sliced celery. I let the celery heat, then turned off the fire and put the lid on the skillet.
8. I added the salsa and Rotel to the meat/broth mixture, and then transferred the onion/celery mixture to the Crock-Pot, stirring well.
9. I kept the soup/stew mixture to cooking until the carrots were fully rehydrated and the fajita flavors had blended well. In this case, I let the soup/stew simmer for several hours--the time from about noon, when it all came together, until dinner time.
Tips
Your prep time will drop considerably if you use
pre-cut/seasoned fajita meat. You will also shave time off the
preparation if you use pre-chopped onions and celery.
Serve topped with sour cream and a bit of shredded cheese (not included in nutritional values).
Serve topped with sour cream and a bit of shredded cheese (not included in nutritional values).
Nutrition Facts
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Servings Per Recipe: 16 | ||
Serving Size: 1 serving |
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Amount Per Serving
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Calories | 222.6 | |
Total Fat | 9.3 g | |
Saturated Fat | 4.1 g | |
Polyunsaturated Fat | 0.2 g | |
Monounsaturated Fat | 0.9 g | |
Cholesterol | 72.9 mg | |
Sodium | 1,102.4 mg | |
Potassium | 26.1 mg | |
Total Carbohydrate | 7.9 g | |
Dietary Fiber | 1.0 g | |
Sugars | 3.8 g | |
Protein | 27.3 g | |
Vitamin A | 67.6 % |
Vitamin B-12 | 0.8 % |
Vitamin B-6 | 0.4 % |
Vitamin C | 11.1 % |
Vitamin D | 0.0 % |
Vitamin E | 0.6 % |
Calcium | 2.6 % |
Copper | 0.1 % |
Folate | 0.6 % |
Iron | 10.3 % |
Magnesium | 0.3 % |
Manganese | 0.3 % |
Niacin | 0.1 % |
Pantothenic Acid | 0.4 % |
Phosphorus | 1.2 % |
Riboflavin | 1.4 % |
Selenium | 0.4 % |
Thiamin | 0.2 % |
Zinc | 0.4 % |